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A fry pan, frypan, or skillet is a flat-bottomed pan used for frying, searing, and browning foods. It is typically 20 to 30 cm (8 to 12 in) in diameter with relatively low sides that flare outwards, a long handle, and no lid. Larger pans may have a small grab handle opposite the main handle. A pan of similar dimensions, but with less flared, more vertical sides and often with a lid, is called a sauté pan. While a sauté pan can be used as a fry pan, it is designed for lower heat cooking methods, namely sautéing.

A Sauce Pan is a piece of cookware that functions as a small, deep pot for cooking liquids on a stovetop. This type of pan is deeper than a standard sauté pan or frying pan, but shallower than a stockpot. A sauce pan has a flat bottom and steep sides with straight edges like a pot, and a long handle like a pan.

A casserole (French: diminutive of casse, from Provençal cassa ‘pan’) is a variety of a large, deep pan or bowl used for cooking a variety of dishes in the oven; it is also a category of foods cooked in such a vessel. To distinguish the two uses, the pan can be called a “casserole dish” or “casserole pan”, whereas the food is simply “a casserole”. The same pan is often used both for cooking and for serving.

A wok is a deep round-bottomed cooking pot that originated in China. It is common in China and similar pans are found in parts of East, South and Southeast Asia, as well as being popular in other parts of the world.

Cookware Set is a food preparation equipment, such as cooking pots, pans, baking sheets etc. used in kitchens. Cookware Set is used on a stove or range cooktop. Some utensils are considered cookware. There is a great variety of cookware Set in shape, material, and inside surface. Some materials conduct heat well; some retain heat well. Some surfaces are non-stick; some require seasoning.

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